Bashi Riha

Bashi Riha Recipe: A Vegetarian Delight from Maldives

Region / culture: Maldives | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Bashi Riha is a traditional Maldivian curry that combines the rich flavors of smoked tuna, aubergine, and coconut with a blend of aromatic spices. This dish is a testament to the Maldives' culinary heritage, showcasing how simple ingredients can be transformed into a flavorful and comforting meal. Perfect for those who appreciate the depth of curry flavors and the heartiness of seafood, Bashi Riha is a delightful dish that brings the essence of Maldivian cuisine to your table.

History

The origins of Bashi Riha can be traced back to the Maldives' fishing communities, where seafood is a staple. Over the years, the recipe has evolved, incorporating local ingredients such as coconut, aubergine, and curry leaves, which are abundant in the region. This dish reflects the Maldivian way of life, where meals are prepared with what is readily available from the land and sea. Bashi Riha has been passed down through generations, becoming a beloved part of Maldivian culinary tradition.

Ingredients

500 g aubergine, washed, de-stemmed and cut into slices
50 g Semi-dried smoked tuna, cleaned and cut into pieces
5 tbsp coriander curry powder
100 g onions, thinly sliced
4 garlic cloves, thinly sliced
6 curry leaves
2 pcs rampe leaf
45 ml coconut oil
400 ml coconut milk
100 ml coconut cream
salt, to season
Pinch of caster sugar
oil, for frying the aubergine

How to prepare

Fry the eggplant until softened. Drain on absorbent kitchen paper.
Heat the oil. Add the onions, garlic, curry leaves, and pandan leaf and fry until the onions are browned.
Add the eggplant, coconut milk, curry powder, fish, and seasoning. Boil over medium heat until the sauce has thickened. Add a pinch of sugar and cook for another minute.
Add the coconut cream, adjust the seasoning, and remove from heat.

Variations

1. Vegetarian Version: Replace the smoked tuna with chickpeas or tofu for a vegetarian alternative.
2. Spicier Version: Add more curry powder or a few slices of fresh chili for an extra kick.
3. Creamier Version: Increase the amount of coconut cream for a richer, more indulgent curry.

Cooking Tips & Tricks

1. Use fresh aubergine for the best texture and flavor. If the aubergine is too large, salt it to remove any bitterness before cooking.

2. Smoking the tuna at home adds a deeper flavor to the dish. However, store-bought smoked tuna works well too.

3. Fry the spices and aromatics until they are golden brown to unlock their full flavor potential.

4. Simmer the curry on low heat to allow the flavors to meld together without reducing the sauce too much.

5. Adjust the thickness of the curry with coconut milk or cream according to your preference.

Serving Suggestions

Bashi Riha is best served hot, accompanied by steamed rice or flatbreads to soak up the delicious sauce. A side of fresh salad or pickled vegetables can add a refreshing contrast to the rich flavors of the curry.

Cooking Techniques

The key techniques in preparing Bashi Riha involve frying the spices and aromatics to release their flavors, simmering the curry to develop depth, and balancing the richness with the right amount of coconut cream.

Ingredient Substitutions

1. Smoked Tuna: Can be substituted with canned tuna or even chicken for a different flavor profile.

2. Aubergine: Zucchini or bell peppers can be used as alternatives.

3. Coconut Milk/Cream: For a lighter version, use light coconut milk or even yogurt.

Make Ahead Tips

Bashi Riha can be made ahead and stored in the refrigerator for up to 2 days. The flavors often deepen over time, making it even more delicious the next day.

Presentation Ideas

Serve Bashi Riha in a deep bowl, garnished with fresh coriander leaves and a sprinkle of fried onions for added texture and flavor. A side of lemon wedges can add a refreshing zest to the dish.

Pairing Recommendations

Pair Bashi Riha with a crisp, dry white wine such as Sauvignon Blanc or a light-bodied beer to complement the rich flavors of the curry.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave, adding a little water or coconut milk if the curry has thickened too much.

Nutrition Information

Calories per serving

A single serving of Bashi Riha contains approximately 350 calories. The majority of these calories come from the healthy fats and proteins in the dish, making it a nourishing and balanced meal option.

Carbohydrates

A serving of Bashi Riha contains approximately 15g of carbohydrates. The primary sources of carbohydrates in this dish are the aubergine and onions, which provide fiber and natural sugars, contributing to the overall energy content of the meal.

Fats

This dish is relatively high in healthy fats, primarily from the coconut oil, coconut milk, and coconut cream used in its preparation. A serving of Bashi Riha contains about 22g of fats. These fats are mostly saturated but also include medium-chain triglycerides (MCTs), which have been linked to several health benefits.

Proteins

Bashi Riha is a good source of protein, thanks to the smoked tuna. A serving provides approximately 20g of protein, which is essential for muscle repair and growth. The protein content also makes this dish quite satisfying and filling.

Vitamins and minerals

This dish is rich in vitamins and minerals, including Vitamin A from the aubergine, Vitamin C from the curry leaves, and various B vitamins from the tuna. It also contains minerals like potassium, magnesium, and iron, contributing to overall health and well-being.

Alergens

Bashi Riha contains fish, a common allergen. Those with a fish allergy should avoid this dish. It is also prepared with coconut, which some people may be sensitive to.

Summary

Overall, Bashi Riha is a nutritious dish that provides a good balance of carbohydrates, proteins, and healthy fats. It is rich in vitamins and minerals, making it a wholesome choice for a meal. However, individuals with allergies to fish or coconut should be cautious.

Summary

Bashi Riha is a flavorful and comforting Maldivian curry that showcases the rich culinary heritage of the Maldives. With its combination of smoked tuna, aubergine, and aromatic spices, it offers a unique taste experience. This dish is not only delicious but also nutritious, providing a good balance of macronutrients and essential vitamins and minerals. Whether you're exploring Maldivian cuisine for the first time or looking to add a new curry recipe to your repertoire, Bashi Riha is sure to impress.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Bashi Riha. It was given to me by an old friend during my travels through the Middle East many years ago. The fragrant aroma of the dish wafted through the air, enticing me to take a closer look at the ingredients and techniques used to create such a flavorful and comforting meal.

My friend, Fatima, was a master in the kitchen, and she graciously shared her family recipe with me after I expressed my admiration for her culinary skills. She explained that Bashi Riha is a traditional Iraqi dish made with tender lamb meat, tangy tomatoes, aromatic spices, and fluffy rice. The combination of flavors and textures creates a dish that is both hearty and satisfying, perfect for sharing with loved ones.

To begin making Bashi Riha, Fatima instructed me to start by marinating the lamb meat in a mixture of yogurt, garlic, cumin, coriander, and cinnamon. This would help tenderize the meat and infuse it with the warm spices that are characteristic of Middle Eastern cuisine. As the meat marinated, I chopped onions, tomatoes, and bell peppers to add to the dish later on.

Once the meat had absorbed the flavors of the marinade, I heated some olive oil in a large pot and browned the pieces of lamb until they were golden and caramelized. The sizzle of the meat in the hot oil filled the kitchen with a tantalizing aroma that made my mouth water in anticipation of the final dish.

Next, I added the chopped onions to the pot and sautéed them until they were soft and translucent. The addition of the onions would add a sweet and savory depth to the dish, complementing the richness of the lamb meat. Fatima had stressed the importance of cooking the onions slowly and patiently, allowing them to release their natural sweetness and flavor.

After the onions had softened, I added the tomatoes and bell peppers to the pot, stirring them gently to combine with the lamb and onions. The vibrant colors of the vegetables contrasted beautifully with the golden brown meat, creating a visual feast that was almost as enticing as the aroma that filled the kitchen.

Once the vegetables had cooked down and released their juices, I added a generous amount of chicken broth to the pot, along with a pinch of saffron for added color and flavor. The broth would help to tenderize the meat further and create a rich and flavorful sauce that would coat the rice when served.

As the Bashi Riha simmered on the stove, filling the air with its tantalizing scent, I prepared the rice to accompany the dish. I rinsed the rice in cold water to remove any excess starch, then added it to a pot of boiling water and allowed it to cook until fluffy and tender. The fluffy grains of rice would provide the perfect base for the savory lamb and vegetable mixture, soaking up the flavorful sauce and adding a textural contrast to the dish.

Finally, after hours of simmering and anticipation, the Bashi Riha was ready to be served. I spooned the tender lamb and vegetables over a mound of fluffy rice, garnishing the dish with fresh parsley and a squeeze of lemon juice for brightness. The first bite was a revelation, a symphony of flavors and textures that danced on my taste buds and warmed me from the inside out.

As I sat down to enjoy the meal with my family, I marveled at the journey that had brought this recipe into my life. From the bustling markets of the Middle East to the humble kitchen of my dear friend Fatima, each step had led me to this moment of culinary bliss. And as I savored each bite of the fragrant and comforting Bashi Riha, I knew that this recipe would become a beloved tradition in our family for generations to come.